4 x 150 g chicken breast fillets
2 Tbsp korma curry paste
1 Tbsp white vinegar
4 oval turkish rolls
⅓ cup garlic aioli
8 butter lettuce leaves, washed, trimmed
1 carrot, peeled, shredded
1 Lebanese cucumber, diagonally sliced
1 cup mint
½ cup fresh coriander
2 fresh long green chillies, deseeded, chopped
¼ cup mango chutney
2 Tbsp white vinegar
salt and pepper to taste
- Combine chicken, curry paste and vinegar in a glass bowl. Toss well. Refrigerate, covered, for 30 minutes.
- Meanwhile, to make mint sauce, place all ingredients in a food processor. Pulse until combined. Transfer to a jug. Cover and refrigerate.
- Heat an oiled grill plate over a medium to high heat. Add chicken. Cook for about 3 to 4 minutes on each side, or until cooked through. Remove.
- Split rolls horizontally in half. Spread aioli over bases. Top with lettuce, carrot and chicken. Spoon over mint sauce. Top with cucumber. Replace lids